Chocolate and Whipped Salted Caramel Cake

Serves 8
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Directions

  1. 1Prepare a classic salted caramel with an increased amount of cream to ensure it remains fluid when cold for whipping.
  2. 2Prepare a classic salted caramel with an increased amount of cream to ensure it remains fluid when cold for whipping.
  3. 3Prepare a classic salted caramel with an increased amount of cream to ensure it remains fluid when cold for whipping.
  4. 4Make the chocolate cake using the muffin method, incorporating cocoa powder, chocolate, coffee, rye flour, and buttermilk.
  5. 5Make the chocolate cake using the muffin method, incorporating cocoa powder, chocolate, coffee, rye flour, and buttermilk.
  6. 6Make the chocolate cake using the muffin method, incorporating cocoa powder, chocolate, coffee, rye flour, and buttermilk.
  7. 7Prepare the ganache by adding warm cream to melted chocolate and stirring well to emulsify, then add butter and mix until combined.
  8. 8Prepare the ganache by adding warm cream to melted chocolate and stirring well to emulsify, then add butter and mix until combined.
  9. 9Prepare the ganache by adding warm cream to melted chocolate and stirring well to emulsify, then add butter and mix until combined.
  10. 10Once the caramel is whipped, layer the cake with whipped caramel and ganache, repeating until there are four layers of chocolate cake.
  11. 11Once the caramel is whipped, layer the cake with whipped caramel and ganache, repeating until there are four layers of chocolate cake.
  12. 12Once the caramel is whipped, layer the cake with whipped caramel and ganache, repeating until there are four layers of chocolate cake.
  13. 13Finish the cake with the remaining ganache, leaving it rustic for a
  14. 14Finish the cake with the remaining ganache, leaving it rustic for a
  15. 15Finish the cake with the remaining ganache, leaving it rustic for a

Ingredients

  • cocoa powder
  • cocoa powder
  • cocoa powder
  • chocolate
  • chocolate
  • chocolate
  • coffee
  • coffee
  • coffee
  • rye flour
  • rye flour
  • rye flour
  • buttermilk
  • buttermilk
  • buttermilk
  • cream
  • cream
  • cream
  • butter
  • butter
  • butter

Equipment

hand mixer

Tips

  • Do not overmix the cake batter because rye flour can make things gummy if mixed for too long.
  • Use a hand mixer to ensure the ganache is properly emulsified.